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Pumpkin Tiramisu Cream Puffs Recipe

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4.9 from 21 reviews

Indulge in these Pumpkin Tiramisu Cream Puffs, a delightful twist on classic French choux pastry filled with a light pumpkin mascarpone mousse and infused with espresso and Marsala wine flavors. Perfect for fall gatherings or a festive dessert treat.

Ingredients

Cream Puffs (Choux Pastry)

  • 125 grams water (½ cup + 1 Tbsp)
  • 125 grams whole milk (½ cup + 1 Tbsp)
  • 5 grams sugar (½ tsp)
  • 5 grams fleur de sel or other sea salt (½ tsp)
  • ½ cup unsalted butter (1 stick)
  • 140 grams flour (¾ cup + 2 Tbsp)
  • 4 eggs

Pumpkin Mascarpone Mousse

  • 16 oz mascarpone cheese, at room temperature
  • 15.5 oz pumpkin puree (1 can)
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup heavy (whipping) cream, cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean or 1 teaspoon vanilla extract)

Espresso/Marsala Mixture

  • 2 tablespoons marsala wine
  • ½ teaspoon espresso powder

Garnish

  • unsweetened cocoa powder, for sprinkling

Instructions

  1. Prepare Cream Puffs (Choux Pastry): Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a medium saucepan, combine water, milk, sugar, salt, and butter. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once and beat vigorously with a wooden spoon until the mixture pulls away from the pan and is smooth and shiny. Immediately transfer to a stand mixer bowl.
  2. Incorporate Eggs: With the mixer on low speed, add eggs one at a time, allowing each to fully incorporate and the mixture to become smooth before adding the next. This will form the choux pastry dough.
  3. Pipe Dough: Transfer the dough to a piping bag and cut a ⅓-inch hole at the tip. Pipe mounds of dough about 2 inches across and ¾ inch tall, spaced at least 2 inches apart on the baking sheet to ensure they bake evenly and don’t deflate.
  4. Bake Cream Puffs: Place the sheet in the oven and turn the oven off. Let the cream puffs bake for 10 minutes with the heat off, then turn the oven to 350°F and bake for another 10 minutes. Turn the oven off again and let them continue baking for an additional 10 minutes without opening the door. This gentle baking process ensures perfectly puffed shells.
  5. Cool and Vent: Once baked, remove the cream puffs from the oven and poke a small hole in the top of each with a toothpick to release steam and prevent deflation. Allow to cool completely before filling.
  6. Make Pumpkin Mascarpone Mousse: In a large bowl, combine mascarpone cheese and pumpkin puree. Stir in sugar, cinnamon, ginger, and cloves. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla bean paste to soft peaks. Gently fold the whipped cream into the pumpkin mixture in two additions, maintaining the lightness of the mousse. Transfer to a piping bag if desired.
  7. Prepare Espresso/Marsala Mixture: In a small bowl, stir together marsala wine and espresso powder until the powder dissolves. This liquid will add a rich coffee flavor to the cream puffs.
  8. Assemble Cream Puffs: Using a serrated knife, carefully slice the cream puffs in half. Lightly brush the inside of the bottom halves with the espresso/marsala mixture to infuse flavor without sogginess. Pipe or spoon the pumpkin mascarpone mousse generously inside.
  9. Finish and Serve: Replace the tops of the cream puffs onto the filling. Dust the assembled cream puffs with unsweetened cocoa powder for a finishing touch. Serve immediately for the best texture and flavor.

Notes

  • Use room temperature eggs to better incorporate into the dough for smoother choux pastry.
  • Ensure to poke holes in the cream puffs after baking to prevent sogginess from steam buildup.
  • The gentle baking with the oven turned off helps to puff the shells without cracking or collapsing.
  • You can prepare the pumpkin mascarpone mousse ahead and refrigerate it to save time before assembly.
  • For a non-alcoholic version, substitute Marsala wine with brewed coffee or milk.
  • If desired, decorate with additional cinnamon or grated chocolate instead of cocoa powder for garnish.

Find it online: https://hotsavors.com/pumpkin-tiramisu-cream-puffs-recipe/